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Crispy Shredded Zucchini Fritters with Garlic Yogurt Dip

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Golden, crispy zucchini fritters with a tender inside, served with a creamy garlic yogurt dip. A quick and easy summer recipe that turns simple ingredients into something unforgettable.

Ingredients

Scale
  • 3 medium zucchini (about 1.5 pounds total)
  • 1 teaspoon salt (plus more for draining)
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese (optional but recommended)
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3–4 tablespoons olive oil or avocado oil (for frying)
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, finely minced or grated (for dip)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill or parsley, chopped
  • 1/4 teaspoon salt (for dip)
  • Pinch of black pepper (for dip)

Instructions

  1. Shred the zucchini. Wash zucchini and trim off ends. Using a box grater, shred on the large holes to get about 4-5 cups. Do not peel.
  2. Salt and drain. Place shredded zucchini in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon salt and toss. Let sit for 10-15 minutes until liquid pools.
  3. Squeeze out every drop. Transfer salted zucchini to a clean kitchen towel. Gather corners and twist tightly over the sink, squeezing out as much liquid as possible.
  4. Mix the batter. In a large bowl, combine squeezed zucchini, flour, Parmesan (if using), beaten eggs, green onions, minced garlic, pepper, and paprika. Stir until just combined. Mixture should be thick but scoopable; add another tablespoon of flour if too wet.
  5. Make the dip. While zucchini drains, mix yogurt, minced garlic, lemon juice, fresh herbs, salt, and pepper in a small bowl. Taste and adjust seasoning. Refrigerate to let flavors meld.
  6. Heat your pan. Place a large skillet over medium heat and add 2 tablespoons oil. Heat for about 2 minutes until shimmering but not smoking. Test with a tiny bit of batter; it should sizzle immediately.
  7. Form and fry. Scoop about 2 tablespoons of zucchini mixture per fritter and gently flatten into a patty about 1/2 inch thick. Place in hot oil, leaving space between each. Cook in batches if needed. Cook for 3-4 minutes per side until deep golden brown and crispy. Flip carefully with a thin spatula.
  8. Drain and repeat. Transfer cooked fritters to a paper towel-lined plate or a wire rack set over a baking sheet. Add more oil between batches as needed. Wire rack keeps them crispier.
  9. Serve immediately. Best hot and fresh with garlic yogurt dip on the side. They stay crispy for about 20-30 minutes.

Notes

Don’t skip salting and draining the zucchini—it’s crucial for crispy fritters. Use medium heat to avoid burning. Let batter rest 5 minutes before frying. For extra crispiness, drain on a wire rack instead of paper towels. Reheat leftovers in oven or air fryer to restore crispiness.

Nutrition

Keywords: zucchini fritters, crispy zucchini, summer squash recipe, garlic yogurt dip, easy appetizer, vegetarian fritters

Find it online: https://sparklechew.com/crispy-shredded-zucchini-fritters-with-garlic-yogurt-dip/